National Fish and Chip Day (4th September) is dedicated to fish and chips, often described as the “nation’s favourite dish”. But with many people turning to a vegan diet in the desire to live a healthier life, there are tasty alternatives to try.

Marlene Watson-Tara, author of the definitive vegan cook book Go Vegan suggests tofu as a substitute to fish to create equally as tasty “fish and chips”.

Tofu has been a staple food throughout parts of the world for centuries, and is known for its good nutritional and culinary versatility. It is a wonderful source of protein, containing all 8 essential amino acids, rich in calcium and cholesterol-free. Often used a as meat substitute, for National Fish and Chip Day, it can easily replace fish!

So, go ahead and try out this alternative on National Fish and Chip Day.

Recipe:

Tofu Fish Sticks

You can serve with vegan tartar sauce, or ketchup.

  •  400g pack firm tofu, pressed
  • 1/4 cup soymilk
  • 2 tbsp shoyu or tamari
  • 2 tbsp lemon juice
  • 1 cup fine breadcrumbs
  • ½ tsp garlic granules
  • ¼ cup nori flakes
  • 1 tsp lemon pepper

Press the water from the tofu by wrapping in paper towel or tea towel and squeeze out excess liquid. Pre-heat oven to 190/380°. Slice tofu into strips then score the slices on a slight angle for that extra fishy texture. In a shallow bowl, whisk together the soymilk, soy sauce and lemon juice. In a separate bowl combine breadcrumbs, nori flakes and lemon pepper. Carefully dip floured tofu in soy milk mixture, then coat well in breadcrumbs. Place on a parchment lined baking sheet and bake for 40 minutes, turning over once, until crispy and golden brown.

 Vegan Tartar Sauce

  • 1 cup soft (silken) tofu
  • 2 tbsp lemon juice
  • ¼ tsp sea salt
  • 2 tsp mustard
  • ¼ cup organic pickle relish

In a food processor or blender, combine all ingredients, except pickle relish, and process until smooth. Stir in relish by hand.

Marlene

As a vegan and healthy living expert with over 40 years’ experience, Marlene is passionate about transforming lives through a healthy plant-based diet. She highlights that a diet based on whole food plants will prevent many illnesses, maintain a good physical condition, and change lives, all backed up with science.

She is a graduate of T. Colin Campbell Centre for Nutrition in New York and an expert in her field on plant-based nutrition. Her dietary advice draws from the fields of Macrobiotic Nutrition, her studies in Traditional Chinese Medicine and her certification in plant-based nutrition. Marlene teaches alongside her husband Bill Tara and have graduates of their Health Coach Programme in 27 countries.

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